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Classic Key Lime Pie

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One of my favorite desserts that captures the fun and fruity tastes of summer is a Classic Key Lime Pie. My husband absolutely loves this particular pie as well and I recently made this dessert to a special date night menu we had at home. It’s wonderful for those summer picnics and parties because it’s light, refreshing and makes me wish I were back lounging on the beaches of Marco Island, FL…

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There’s quite a few recipes for key lime pie, but this one is legit. I got this recipe from a Florida local who I met at a bookstore while we visited Marco Island during spring break a couple months ago. She and I got to talking while we were perusing cookbooks at the bookstore and she graciously shared her key lime pie recipe with me. It was amazing. AHmazing! So after trying it myself, I knew I had to share it here. Thank you Marge!

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Classic Key Lime Pie
Margaret H. of Naples, FL
Crust:
1 1/2 cups ground graham cracker crust
1/3 cup sugar
6 tablespoons melted butter
Filling:
2 (14oz) cans of condensed milk
1/2 cup sour cream
3/4 cup fresh key lime juice
1 tablespoon freshly grated lime zest

Topping:
1 1/2 cup heavy whipping cream, cold
1 tablespoon freshly grated lime zest
fresh strawberries for garnish
For the crust – combine the graham cracker crumbs, sugar and melted butter until moistened and press into a 9 inch pie pan. Bake in a preheated 350 degree oven for 7 minutes and remove; set aside. Keep oven on, still at 350 degrees.
For the filling – combine condensed milk, sour cream, key lime juice and lime zest. Pour mixture into cooled graham cracker crust. Bake into 350 degree oven for 5-8 minutes and do not brown the pie. Remove from oven and chill completely for at least 3 hours, or overnight.
For the topping – whip heavy cream in a cold, large metal bowl with cold metal beaters until the cream becomes slightly stiff and spreadable. Spread whipped cream on top of the chilled pie. Garnish with fresh lime zest and fresh strawberries to serve.

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